Creamy Butternut Squash Green Apple Curry Soup
Indulge in the perfect balance of creamy comfort and bold flavors with this Creamy Butternut Squash Green Apple Curry Soup. This vibrant dish combines the natural sweetness of roasted butternut squash with the tangy brightness of green apples and a warming blend of curry spices like turmeric, cumin, and cinnamon. A splash of rich coconut milk enhances its velvety texture, while fresh grated ginger and garlic bring depth and zest. This hearty, vegan soup is easy to prepare in under an hour and makes for an ideal cozy meal during chilly days. Top with fresh cilantro for a burst of color and herbal freshness, and pair it with crusty bread for a satisfying finish. This recipe delivers a beautiful medley of flavors in every spoonful—perfect for fall or any time you crave nourishing comfort.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 medium green apples
- 1 medium yellow onion
- 3 large garlic cloves
- 1 tablespoon (grated) ginger
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon optional red chili flakes
- 2 tablespoons (chopped) fresh cilantro (for garnish)
Instructions
Peel the butternut squash, remove the seeds, and cut into 1-inch cubes.
Peel, core, and chop the green apples into small chunks.
Dice the yellow onion and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, grated ginger, curry powder, ground cumin, turmeric, and cinnamon. Cook for 1 minute, stirring constantly, until fragrant.
Add the butternut squash cubes and apple chunks to the pot. Stir to coat them with the spices.
Pour in the vegetable broth, ensuring the squash and apples are fully submerged.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the squash is tender when pierced with a fork.
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, blend the soup in batches in a countertop blender, then return it to the pot.
Stir in the coconut milk and season with salt, black pepper, and optional red chili flakes. Adjust seasoning as needed.
Simmer for an additional 5 minutes to allow the flavors to meld.
Serve hot, garnished with fresh cilantro, and enjoy!
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
